Crispy Roasted Brussels Sprouts Recipe
finished with parmesan and house seasoning, served in a cast-iron skillet for a bold and savory small plate.
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Ingredients
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Roasted Brussels sprouts
Finish & garnish
Method
Roasted Brussels sprouts
- 1
- 2
Trim and halve
Trim the stem ends of the Brussels sprouts and remove any loose or damaged outer leaves. Cut each sprout in half lengthwise so the cut side will get direct contact with the hot skillet or baking sheet.
- 3
Season
In a large bowl, toss the halved Brussels sprouts with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon smoked paprika, and 1 teaspoon garlic powder until evenly coated.
- 4
Roast
Carefully remove the hot cast-iron skillet from the oven (use an oven mitt) and add the seasoned sprouts cut-side down in a single layer. If you prefer to use a baking sheet, spread them cut-side down on a rimmed sheet. Roast in the preheated oven for 18–25 minutes, undisturbed, until the cut sides are deeply golden-brown and the outer leaves are crisp. For extra crispness, broil on high for 1–2 minutes at the end, watching closely to avoid burning.
- 5
Test for doneness
Pierce a larger sprout with a paring knife — the interior should be tender but not mushy. If needed, roast 2–4 minutes longer.
Finish & serve
- 6
Finish with acid and cheese
Remove the skillet from the oven. While the sprouts are hot, sprinkle 1 teaspoon fresh lemon juice evenly over them and immediately grate about 1 ounce of Parmesan cheese over the top so it melts slightly into the hot sprouts.
- 7
Season & garnish
Sprinkle 1 teaspoon house seasoning evenly over the sprouts and, if using, 1/4 teaspoon red pepper flakes for heat. Scatter 1 tablespoon chopped fresh parsley over the top for color and freshness.
- 8
Serve
Serve the Brussels sprouts hot in the cast-iron skillet (or transfer to a warm serving dish). Provide extra grated Parmesan and house seasoning at the table if desired.